Publicaciones en colaboración con investigadores/as de Instituto de Estructura de la Materia (25)

2018

  1. Elucidation of lipid structural characteristics of chia oil emulsion gels by Raman spectroscopy and their relationship with technological properties

    Food Hydrocolloids, Vol. 77, pp. 212-219

2017

  1. Infrared spectroscopy used to determine effects of chia and olive oil incorporation strategies on lipid structure of reduced-fat frankfurters

    Food Chemistry, Vol. 221, pp. 1333-1339

  2. Vibrational spectroscopy for quality assessment of meat

    Poultry Quality Evaluation: Quality Attributes and Consumer Values (Elsevier), pp. 247-276

2016

  1. New Alternatives in Seafood Restructured Products

    Critical Reviews in Food Science and Nutrition, Vol. 56, Núm. 2, pp. 237-248

2015

  1. Application of Vibrational Spectroscopy to Elucidate Protein Conformational Changes Promoted by Thermal Treatment in Muscle-Based Food

    Reactions and Mechanisms in Thermal Analysis of Advanced Materials (Wiley Blackwell), pp. 467-482

  2. Oil-in-water emulsion gels stabilized with chia (Salvia hispanica L.) and cold gelling agents: Technological and infrared spectroscopic characterization

    Food Chemistry, Vol. 185, pp. 470-478

2014

  1. Polysaccharide gels as oil bulking agents: Technological and structural properties

    Food Hydrocolloids, Vol. 36, pp. 374-381

  2. Raman spectroscopic study of structural changes upon chilling storage of frankfurters containing olive oil bulking agents as fat replacers

    Journal of Agricultural and Food Chemistry, Vol. 62, Núm. 25, pp. 5963-5971

2013

  1. Oil bulking agents based on polysaccharide gels in meat batters: A Raman spectroscopic study

    Food Chemistry, Vol. 141, Núm. 4, pp. 3688-3694

2012

  1. Lipid and protein structure analysis of frankfurters formulated with olive oil-in-water emulsion as animal fat replacer

    Food Chemistry, Vol. 135, Núm. 1, pp. 133-139

2011

  1. Infrared spectroscopic analysis of structural features and interactions in olive oil-in-water emulsions stabilized with soy protein

    Food Research International, Vol. 44, Núm. 1, pp. 360-366

  2. Infrared study of structural characteristics of frankfurters formulated with olive oil-in-water emulsions stabilized with casein as pork backfat replacer

    Journal of Agricultural and Food Chemistry, Vol. 59, Núm. 24, pp. 12998-13003

  3. Olive oil-in-water emulsions stabilized with caseinate: Elucidation of protein-lipid interactions by infrared spectroscopy

    Food Hydrocolloids, Vol. 25, Núm. 1, pp. 12-18

2009

  1. Elucidation of structural changes in soy protein isolate upon heating by Raman spectroscopy

    International Journal of Food Science and Technology, Vol. 44, Núm. 4, pp. 711-717

  2. Plasma powder as cold-set binding agent for meat system: Rheological and Raman spectroscopy study

    Food Chemistry, Vol. 113, Núm. 2, pp. 493-499

  3. Raman spectroscopic study of electron-beam irradiated cold-smoked salmon

    Food Research International, Vol. 42, Núm. 1, pp. 216-220

2008

  1. Raman spectroscopic determination of structural changes in meat batters upon soy protein addition and heat treatment

    Food Research International, Vol. 41, Núm. 7, pp. 765-772

  2. Raman spectroscopic evaluation of meat batter structural changes induced by thermal treatment and salt addition

    Journal of Agricultural and Food Chemistry, Vol. 56, Núm. 16, pp. 7119-7124

  3. Raman spectroscopy study of the structural effect of microbial transglutaminase on meat systems and its relationship with textural characteristics

    Food Chemistry, Vol. 109, Núm. 1, pp. 25-32

2005

  1. A model to predict fish quality from instrumental features

    Sensors and Actuators, B: Chemical